Part 2

Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

TEA

3 tsp tea; 2 c boiling water; scald teapot; put in tea, either loosely or in tea ball, and pour on boiling water; let stand on back of range or in a warm place 5 min; strain and serve immediately, with or without sugar and milk.

VARIATIONS IN SERVING

Rub entire surface of piece of loaf sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar and use to sweeten and flavor tea.

A slice of lemon placed on saucer by side of cup and squeezed in the tea just before drinking it. A clove or two to a cup of tea gives a pleasing taste.

ICED TEA

Follow recipe for making tea; strain into glasses ⅓ full of cracked ice; sweeten to taste, and allow one slice lemon to each glass of tea. Mint or spearmint leaves in each glass into which the hot tea is strained gives a delicious taste.

COFFEE

The stimulating property of coffee is due to the alkaloid caffeine, together with an essential oil. It also contains an astringent. A cup of coffee with breakfast serves as a mild stimulant for an adult, but should never be found in the diet of a child or dyspeptic. Coffee taken in moderation quickens the action of the heart, acts directly upon the nervous system, and assists gastric digestion. Fatigue of body and mind are much lessened by moderate use of coffee. Coffee should not be taken on an empty stomach and should be taken in moderation. Its excessive use means palpitation of the heart, tremor, insomnia and nervous prostration.

Coffee should be bought for family use in small quantities, freshly roasted and ground. If not bought in air-tight cans, with tight-fitting cover or glass jar, it should be emptied into canister as soon as brought from grocers.

For filtered or percolated coffee it should be ground fine. For boiled, coarse or medium.

Put sugar and cream in cup before hot coffee. There will be a perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used.

Always clean, scald and air coffee pot.

The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma.

Egg shells may be saved and used for clearing coffee. Three egg shells are sufficient to effect clearing where one cup of ground coffee is used.

Coffee served with whipped cream is called Vienna Coffee; with scalded milk in equal proportions, Cafe au Lait.

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream or milk.

BOILED COFFEE

1 c ground coffee; 1 whole egg or egg white; 1 c cold water; 6 c boiling water.

Mix coffee, egg and ½ c cold water, add boiling water, boil hard 5 min; set on back of range, add other ½ c cold water, let stand 5 min, serve with hot milk, cream and sugar. 6 c of cold water can be used instead of boiling water.

COFFEE

1 c coffee; 6 c cold water.

Put coffee in cheese cloth bag; tie, allowing room for coffee to swell; place in coffee pot; cover with cold water; boil 10 min; remove bag; let stand 2 min on back of range; serve with hot milk, sugar and cream.

FRENCH COFFEE

1 c finely ground or powdered coffee; 6 c boiling water.

Place coffee in strainer or double cheese cloth bag, add boiling water gradually, and refilter, if liked very strong.

ICED COFFEE

Add hot milk to black coffee, flavor with vanilla and sweeten to taste; chill; serve in glasses with 1 tbp chopped ice in each glass.

BLACK COFFEE

Allow 2 tbp coffee to 1 c boiling water. Follow directions for boiled coffee.

HOT CHOCOLATE

2 oz chocolate; few grains salt; 1 tsp cornstarch; ¼ c boiling water; 1 qt milk; ⅓ c sugar.

Mix sugar and cornstarch until smooth with ½ c cold milk; scald remaining milk in db; add mixture and cook 10 min, stirring until slightly thickened; melt chocolate over hot water; add gradually boiling water and salt; stir in milk mixture and beat until frothy, using an egg beater, thus preventing scum. Serve with whipped cream. If a thinner drink is desired, omit cornstarch.

ICED COCOA

¼ c cocoa; ¾ c granulated sugar; 2 c boiling water; 2 c ice cold milk.

Stir cocoa and sugar together; add boiling water; stir until boiling; boil 3 min; set aside to chill; when ready to serve stir in milk.

CREAMY COCOA

Stir together in saucepan ½ c flour, ½ c sugar and ½ tsp salt; add gradually 1 qt boiling water; let mixture boil 5 min, stirring constantly; remove from fire, add qt scalded milk and serve. If desired, a spoon of whipped cream may be put in each cup before filling with cocoa.

COCOA SYRUP

1 c cocoa; 2 c sugar; 1½ c boiling water.

Mix cocoa and sugar thoroughly; add slowly sufficient water to make a smooth paste; then add the remainder; boil all together for 4 min and put away in a bottle or jar.

(Larger quantities can be mixed, as it keeps indefinitely and can be used as cocoa sauce for ice creams, and is a quick way of making cocoa by adding scalded milk.)

EGGNOG

Beat 1 egg thoroughly; add 2 tsp sugar and beat until well mixed; then add enough cocoa syrup to make mixture dark brown; stir in 1¾ c milk gradually. If vanilla ice cream is available, it is very good beaten into it.

HOT CHOCOLATE

2 oz chocolate; ⅓ c sugar; few grains salt; 1 qt boiling water; 1 small can evaporated milk.

Melt chocolate over hot water; add sugar and salt; add gradually boiling water; let boil 5 min; stir in milk, reheat and beat with egg beater until frothy.

RECEPTION COCOA

Make same as breakfast cocoa; serve in place of hot chocolate at afternoon teas or receptions, accompanied by whipped cream, sweetened and flavored with vanilla. Flavor cocoa with ½ tsp vanilla or ¼ tsp cinnamon. To offer variety, in place of whipped cream, use 1 marshmallow to each cup, pouring cocoa over it. The cheapest grade must be used, as the more expensive ones do not melt.

RUSSIAN CHOCOLATE

2 or 3 tbp cocoa syrup; ¾ c strong coffee; 2 tbp whipped cream; ¾ c milk; cracked ice.

Pour milk and syrup in shaker (or milk bottle); add cracked ice generously; shake well; pour in coffee; shake hard and serve immediately, topping each glass with whipped cream.

BREAKFAST COCOA

1½ tbp cocoa; 2 tbp sugar; 2 c boiling water; 2 c milk; few grains salt.

Scald milk; mix cocoa, sugar and salt, add ½ c boiling water to make smooth paste; add remaining water and boil 5 min; turn into scalded milk; beat with an egg beater until a froth forms.

BREAKFAST COCOA

4 tbp cocoa; 2½ c boiling water; ½ c condensed milk; few grains salt.

Mix 4 tbp cocoa with 1 c boiling water; boil 2 min; add 1½ c boiling water which has been mixed with ½ c condensed milk and few grains salt; bring to boiling point and serve with or without whipped cream; if condensed milk has not been sweetened, add 2 tbp sugar to cocoa.

FROZEN PUNCH

1½ c water; 1½ c sugar; 1 small bunch mint; ½ c orange juice; 1 qt bottle ginger ale or 1 qt weak tea; ½ c lemon juice.

Tie the mint in piece of cheese cloth and boil with water and sugar for 5 min; cool, remove mint; add fruit juices and ale or tea; freeze. Cider may be used instead of ale or tea. Green coloring added before freezing will make an attractive, cool-looking drink.

GRAPE JUICE

3 qt water; 8 qt grapes; sugar.

Boil water and grapes together; put through colander and strain through cloth, but do not squeeze; measure juice and add 1 c sugar to each 2 qt juice; boil 5 min; strain; bottle; seal tight while hot. The pulp that is left after straining may be mixed with apples and used for grape marmalade.

GRAPE JUICE LEMONADE

Juice of 4 lemons; 1 pt grape juice; 1½ pt water; 1 c sugar.

Mix lemon juice, grape juice and water together, then add sugar; stir well; add cracked ice; let stand a little while so ice will melt; serve.

PINEAPPLE AND GRAPEADE

Mix 2 c pineapple juice drained from canned pineapple with 2 c grape juice and 2 c ice water; serve with crushed ice.

CALIFORNIA PUNCH

Add 1½ c sugar to 4 c strong hot tea; stir until sugar is dissolved and chill; add 4 c syrup drained from crushed pineapple, ½ c lemon juice and 6 c water; chop 1 c mint leaves and mix with ½ c powdered sugar; place in bottom of punch bowl with some pieces of ice and pour the punch over it; serves 25 persons.

GINGER PINEAPPLEADE

Boil ½ c sugar with 2 c water for 5 min; then add 2 c pineapple syrup from canned pineapples and chill; just before serving add ginger ale; serve with cracked ice.

LEMONADE

Boil 2 c sugar and 4 c water until rich syrup is formed; add 1 c lemon juice; dilute with ice water.

ORANGEADE

2 c sugar; 2 c water; ⅓ c lemon juice; 1 c orange juice; 2 oranges sliced.

Make same as lemonade.

FRUIT PUNCH

4 c sugar; 10 c water; 1 pineapple shredded; 1 cup fruit juice; 1 box strawberries hulled and cut in pieces; 4 bananas cut in slices; juice of 6 oranges; juice of 3 lemons.

Boil sugar and water 5 min; add fruit, ice and water; 1 c chopped maraschino cherries may be added; serves 25 persons.

CURRANT PUNCH

4 c currant juice; 4 c sugar; 12 c water; 6 lemons; 6 oranges; 2 c tea.

Boil sugar and water 5 min; add tea, juice, lemons and oranges sliced and a large piece of ice.

PINEAPPLE LEMONADE

1 pt water, 1 c sugar, 1 qt ice water, 1 can grated pineapple, juice 3 lemons.

Make syrup by boiling water and sugar 10 min; add pineapple and lemon juice; cool; strain and add ice water.

GRAPE GINGERADE

1 pt grape juice, 2 12-oz bottles ginger ale.

Chill thoroughly. Partly fill small thin tumblers with grape juice, then fill with ginger ale.

MANHATTAN CUP

1 pt grape juice, 1 pt cider, 1 pt ice water.

Blend fruit juices and chill; add ice water just before serving; a pint of loganberry juice may be added to this if desired.

LEMON GINGEREE

1 pt grape juice, juice 4 lemons, 1 qt ginger ale, sugar to taste.

Dissolve sugar in grape juice (about 2 tbp); add lemon; chill; just before serving add ginger ale.

GRAPE CHILL WITH ORANGE

1 pt grape juice, 4 tsp sugar, juice 2 oranges, ice water.

Dissolve sugar in grape juice and add orange juice; half fill tall glasses with shaved ice; add fruit juices and sugar and fill with ice water; serve with two straws thrust through a thin slice of orange.

GRAPE RICKEY

1 pt grape juice, juice 3 limes, 3 or 4 tsp sugar, 1 pt ice water.

Half fill tall glasses with grape juice; add to each juice of 1 lime, sugar to taste, shaved ice, and fill with ice water.

CAKE

In cake making special attention must be given to exact measurements and thorough mixing. Ingredients should always be the best. Flour, pulverized sugar and similar ingredients must all be sifted once before measuring, as they are liable to “pack” in sack or barrel. Soda, spices and baking powder should be stirred lightly before measuring. A cake is beaten well so as to get all air possible into mixture; the faster it is beaten the more air is incorporated in batter and cake in consequence will be lighter. “Folding” means mixing and blending of whites of stiffly beaten eggs which are added just before putting cake batter in pan. This must be done with care to avoid destroying lightness of air cells in either batter or eggs. You lift batter from bottom of bowl and fold it over beaten whites of eggs until they are no longer seen on top of batter.

In creaming butter and sugar, never warm them nor the bowl, because if heated just the least bit too much both flavor and texture of cake will suffer. If butter is too hard, a tbp of boiling water may be added to mixture in bowl to soften butter.

Fruit used in cakes should be washed, thoroughly dried and floured.

When measuring flour level cup with a knife. Butter or other shortening should be packed solidly into cup. Fat drippings can be used in place of butter in fruit or spice cakes; also in chocolate cake. Have the oven regulated before placing cake in it. Bake cakes in a moderate oven. As soon as the cake has risen well, the heat may be increased a little to give a good crust. Place the cake as near the center of the oven as possible. Do not open your oven door until your cake has been in the oven about 20 min.

Cake is done when it shrinks from the sides of the pan. Another test is to press the center of cake with finger, and if firm to touch, it is ready to come out of oven. Another test is piercing cake with a broom straw, and if it comes out clean, the cake is done. If sticky, bake a little longer.

Cake pans should be greased before mixing cake batter, using cold lard, dusted over afterward with flour. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.

Place pans as soon as taken from oven on wire netting or something that will allow air to circulate underneath pan. If cake sticks to pan, turn upside down and put a damp cloth over the bottom for a few minutes.

APPLESAUCE CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 tsp baking powder, 1 c brown sugar, 2 c flour, 1 tsp cinnamon, 1 c applesauce.

Cream sugar and butter together; add milk; applesauce; mix well; add flour, cinnamon, salt and bp sifted together; beat well; bake in greased pan 45 min in moderate oven. 1 c raisins may be added if desired. This cake will not dry up quickly.

ANGEL FOOD CAKE

1 c sugar, 1 c sifted flour, ½ tsp cream of tartar, whites of 9 eggs, 1 tsp almond extract, ¼ tsp salt.

Sift sugar and flour together 5 times; beat the whites of eggs until foamy; then add cream of tartar sifted in them and beat till stiff; add sugar and flour; cut and fold whites in very carefully so as not to break air cells; flavor with almond extract; pour into tin lined with oiled paper; bake in slow oven; after 25 min heat may be increased a little; will require 45 min to bake. Important that cake should not be jarred while baking.

DUTCH APPLE CAKE

2 c flour, ½ tsp salt, 3 tsp bp, 3 tbp shortening, 1 egg, about 1 c milk, apples, sugar.

Sift together flour, salt and bp; rub in shortening and mix to light dough with beaten egg and milk; roll out ½ inch thick and lay on greased, shallow baking pan; pare and core apples; cut into eighths, lay pieces on dough; sprinkle with sugar and cinnamon to taste and bake about ½ hr in moderate oven; serve hot with whipped cream.

JELLY ROLL

3 eggs, 1 c sugar, tbp cold water, 1 c flour, 1 tsp bp, ⅓ tsp salt.

Beat eggs and sugar till quite thick; add water; flour, salt and bp sifted together twice; line a shallow pan with greased paper, pour in batter evenly; bake in quick oven about 12 min; turn onto a cloth or paper sprinkled with sugar; tear off paper and spread with jam or jelly; roll up quickly.

EGGLESS CAKE

½ c butter, 1⅓ c sugar, 1 c milk, 2½ c flour, 3 tsp bp, 1 c currants or raisins, ½ tsp mixed spices, ⅓ tsp salt.

Beat butter and sugar till light and creamy; add milk; fruit, and flour, salt, bp and spices sifted together. Turn into greased pan and bake in slow oven 1 hr.

WAR TIME CAKE

1½ c sugar, 3 c sifted flour, 1 c milk, ⅔ c shortening, ¾ c egg yolks, 4 tsp bp, 1½ tsp spices, 1 tbp lemon juice, ½ c raisins (these may be omitted).

Follow directions for Loaf Cake. Bake in 2 loaf tins 45 min.

LEMON CAKE

2 c sugar, ½ c butter, 3 eggs, 1¼ c milk, 3 tsp bp, grated rind 1 lemon, ½ tsp salt, 3 c flour.

Beat butter with half the sugar; add gradually remainder of sugar together with well-beaten eggs; mix in grated lemon; milk, and flour sifted with salt and bp; bake 40 min in moderate oven; cover with lemon frosting.

LAYER CAKE

1 c sugar, ½ c milk, ⅓ tsp salt, 2 eggs, 2 c flour, 2 tsp bp, 1 tsp vanilla.

Beat eggs and sugar to a froth; add milk; flour, salt and bp sifted together twice; vanilla or other flavoring; beat thoroughly; bake in well greased layer cake pans 20 min.

LOAF CAKE

½ c butter, 2 eggs, ⅓ tsp salt, 2 tsp bp, 1 c sugar, ½ c milk, 2 c flour, 1 tsp vanilla.

Cream sugar and butter thoroughly; add well beaten eggs; milk and vanilla; flour, salt and bp sifted together twice; beat thoroughly; bake in greased pan in moderate oven 45 min.

DATE CAKE

1 c sugar, 2 eggs, 3 c flour, 3 tsp bp, ½ c butter, 1 c milk, ½ tsp salt, 1½ c dates.

Follow directions under Loaf Cake. When all ingredients are mixed in batter carefully mix in stoned, cut up and floured dates; beat thoroughly; bake in well greased shallow pans in a moderate oven about 25 min.

POOR MAN’S CAKE

1 c sugar, 2 tsp butter, 2 c flour, ⅛ tsp salt, 1 egg, 1 c milk, 3 tsp bp, 1 tsp vanilla.

Follow directions for Loaf Cake.

CORNSTARCH CAKE

½ c butter, ½ c milk, ½ c cornstarch, 1 c sugar, 1½ c flour, ⅛ tsp salt, 2 tsp bp, 1 tsp vanilla, 6 egg whites.

Cream butter, sugar and salt together; add milk; cornstarch, flour and bp sifted together; mix well; add stiffly beaten whites of eggs and extract; bake 40 min in a moderate oven.

ORANGE CAKE

2 eggs, 1 c sugar, 1 tbp melted butter, ½ c milk, 1½ c flour, 2 tsp bp, 1 tbp orange juice, 1 tsp grated rind, mix in order given; bake in square pan; split and fill with orange cream.

Orange Cream: Put into a cup rind of ½ and juice of 1 orange, 1 tbp lemon juice; fill with hot water; strain and put on to boil; add 1 tbp corn starch, wet with cold water and cook 10 min, being careful not to scorch; beat yolk 1 egg with 2 heaping tsp sugar; add to mixture with 1 tsp butter; cook until butter is dissolved and cool; fill cake with cream and frost with orange icing.

LEMON CAKE

Is made by the above recipe, using lemon instead of orange.

PINEAPPLE CAKE

1 c sugar, 1 c butter, 3 egg yolks, 2 c flour, 2 tsp bp, 2 tbp pineapple juice.

Cream butter and sugar; add well-beaten yolks and flour sifted with bp; add flavoring; bake in 3 jelly cake tins. 2 tbp water and ¼ tsp mace with ½ tsp vanilla may be substituted for pineapple juice.

Filling: Boil 2 c sugar with ⅔ c cream for 10 min; take from fire and beat till thick and smooth; to ⅓ of this add 1 c grated pineapple to spread between layers. To remaining ⅔ add enough pineapple juice to make it spread smoothly for an icing.

COCOANUT CAKE

1 c sugar, 2 eggs, 2 c flour, 1 c shredded cocoanut, ⅓ c butter, ½ c milk, 2 tsp bp.

Cream butter and half sugar thoroughly; add well beaten eggs and remainder of sugar; milk and cocoanut; flour, salt and bp sifted together; beat well; bake in greased pan (either loaf or layer cake pan) about 40 min.

TEN MINUTE CAKE

1½ c flour, ¾ c sugar, 2 tsp bp, milk, ¼ tsp salt, ¼ c butter, ½ tsp flavoring extract, 2 eggs.

Sift together flour, salt, sugar and bp; melt butter in measuring cup, break in eggs and fill cup with milk; add flavoring; mix with dry ingredients; beat well for 7 min; bake in shallow pan; when cold, split; put together with any desired filling.

RAISIN CAKE

½ c sugar, 2 c flour, 3 tsp bp, ½ c raisins, ⅓ c butter, 1 egg, ⅓ tsp salt, ⅔ c milk.

Cream butter and sugar; add flour, salt and bp sifted together; floured raisins; beat egg well; add it with milk to other mixture; bake 45 min in moderate oven.

PLAIN SPONGE CAKE

3 eggs, 1 c sugar, ½ c hot water, 1 c sifted flour, 1 tsp bp, ⅓ tsp salt, grated rind of half lemon.

Beat eggs with half the sugar till they thicken; add water and remainder of sugar; beat again; put in grated lemon rind, flour sifted with salt, bp, folding these in as gently as possible. Bake about 30 min in shallow pan.

EGGLESS CAKE

½ c butter, 1 c milk, 3 tsp bp, ½ tsp mixed spices, 1⅓ c sugar, 2½ c flour, 1 c raisins or currants, ⅛ tsp salt.

Cream butter and sugar thoroughly; add milk, flour, salt, bp and spices sifted together; floured raisins; beat thoroughly; bake in slow oven 1 hr.

MARSHMALLOW CAKE

½ c butter, 1 c sugar, 2 eggs, 1 c milk, 2½ c flour, 3 tsp bp, ⅓ tsp salt, 1 tsp vanilla extract.

Cream butter and sugar; add yolks of eggs well beaten, milk; then flour, salt and bp sifted together twice; then vanilla; beat cake well; fold in gently whites of eggs whipped stiff; bake in 2 layer cake pans 20 min; put together with marshmallow filling.

EGGLESS-MILKLESS CAKE

1 c brown sugar rolled and sifted, 1 c raisins cut in halves, 1 c water, 4 tbp lard, 1½ tsp mixed ground spices.

Boil the above for 3 min; cool to lukewarm; add 1½ tsp soda dissolved in 1 tsp warm water; 1 tsp bp sifted in 2 c sifted flour; beat hard, and bake in greased pan.

PLAIN CAKE

⅓ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, ½ tsp salt, 1½ tsp bp, 1 tsp vanilla.

Cream butter; add sugar gradually and continue creaming until light; add eggs well beaten; flour, bp and salt, alternately with milk; flavoring; beat well, turn into greased and floured cake pan and bake 45 min.

CHOCOLATE CAKE

Follow directions for Plain Cake; add 2 sq melted chocolate or 3 tbp cocoa and omit 2 tbp of flour.

SPICE CAKE

Follow directions for Plain Cake; add ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp clove, and omit vanilla.

NUT CAKE

Follow directions for Plain Cake; add 1 c walnut meats coarsely chopped.

SOUR MILK LAYER

¼ c butter and lard mixed, creamed with 1 c sugar; break egg in cup and fill up cup with sour milk; add this to sugar and butter; add 2 c pastry flour sifted with 1 tsp bp and ½ tsp soda; beat thoroughly; add 1 tsp vanilla.

COFFEE LAYER CAKE

½ c butter, 1 c brown sugar, 2 eggs, ½ c molasses, ½ c made coffee, 2 c flour, ½ tsp mixed spices, ½ tsp salt, 3 tsp bp.

Beat butter and sugar till creamy; add eggs, molasses and coffee, flour, salt, spices and bp sifted together; bake in layers 20 min; put together with frosting.

EXCELLENT SPONGE CAKE

3 eggs, separate whites and yolks and beat; 1 c sugar; add half the sugar to egg whites and beat; add half the sugar to egg yolks and beat; 1 c pastry flour, sifted 3 times; ½ tsp salt; add flour and salt to eggs and beat; add 3 tsp cold water and 1 tsp flavoring and beat; bake in moderate oven.

FIG LAYER CAKE

⅓ c butter, 1 c sugar, 1 egg, 1 c milk, ½ c finely chopped figs, 1½ c flour, ⅓ tsp salt, 2 tsp bp.

Beat butter and sugar till creamy; add beaten egg and milk, figs, flour, salt and bp sifted together; bake in layers 20 min; fill with fig filling.

ECONOMY CAKE

2 c molasses, 2 c hot water, 3 tbp lard, 1 pkg raisins, 1 tsp each of salt, cloves and cinnamon.

Boil these ingredients for 5 min until they bubble; when cold add 1 tsp soda dissolved in a little hot water and add 3 c flour; bake in 2 loaves 45 min.

ICE BOX CAKE

½ lb sweet chocolate, 3 tbp sugar, 1 doz lady fingers and equal amount of stale sponge cake, 1 c heavy cream, 3 tbp water, 4 egg whites, 4 egg yolks.

Cut chocolate in pieces and melt over hot water; add sugar gradually; stir until smooth; taken from fire; add egg yolks one at a time and beat into chocolate mixture; fold in stiffly beaten egg whites; line a loaf bread pan with oiled paper; put in a layer of lady fingers split in half then a layer of chocolate mixture; another layer each; stand in ice box over night; at serving time turn on platter and serve with the cup of cream beaten stiff over top.

CANDY

A good candymaker, either man or woman, can always turn his or her spare time into money. Candy in its proper place is a highly concentrated food. Always let candy cool before beating it, as beating when it is very hot tends to make it grainy. A little salt should be added to candy. Always boil it in a perfectly smooth saucepan large enough to allow it to “boil up.” Creamy candies should never be stirred while cooking after sugar has dissolved. Use a candy thermometer (which is not expensive), and if possible supply yourself with a marble slab. Hands should be buttered when handling brittle candies or taffies. The top of inside of dish that sugar or molasses is to be cooked in should be buttered a few inches around inside; it prevents syrup from rising and swelling any higher than where it reaches the buttered edge.